I N G R E D I E N T S
9 egg yolks
1/2 C. superfine sugar
3 C. heavy cream
1/4 tsp. vanilla extract
6 T. Grand Marnier
4 T. freshly-grated orange rind
1 T. Grand Marnier

I N S T R U C T I O N S 
Preheat oven to 325ºF. Place in the oven a baking pan with 1 inch of water in it to heat. In a separate bowl. Beat egg yolks with sugar until thick and creamy. Add very gradually to the cream, stirring constantly with a wooden spoon. Add vanilla extract and the 6 tablespoons Grand Marnier; mix well. Pour mixture into pot de crème cups and place in the baking pan of water in the oven. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean.

Remove from the oven and pan of water and cool completely. Chill in the refrigerator for at least 2 hours.

At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and "ice" the tops of the custards with the mixture.